Palak Khichdi

This is a delicious khichdi that will have you salivating with just the smell of it. This dish is a meal all onto itself. It is also very versatile and capable of supporting a complete range of flavors; everything from mildly spicy to tangy. It is also one of the healthier things that you can eat as it is composed of the best leafy green veggies, rice, and dal. The world of khichdi is wide and various, and this is just the beginning of possibilities.

Health Benefits

Palak, also known as spinach, is one of the best types of leafy green vegetables available for any diet. Not only is the vegetable very nutrient dense, it also is the basis for a lot of health benefits. Spinach contains an antioxidant known as, alpha-lipoic acid. It lowers glucose levels and increases insulin sensitivity. The antioxidants in spinach also prevent cancer by killing free radicals and blocking carcinogenic effects. Eating spinach also lowers the risk of developing asthma thanks to its beta-carotene content.

Ingredients

rice – washed: ½ cup

moong dal – washed: ½ cup

turmeric: ¼ tsp

water: 3 cups

ghee: 1 tbsp

cumin: 1 tsp

cardamom pods: 2

cinnamon: 1 in

bay leaf: 1

dried red chilli: 1

onion – finely chopped: ½

ginger-garlic paste: ½ tsp

green chilli – slit: 1

tomato – finely chopped: 1

spinach leaves: 1 handful

water: 1 cup

salt: 1 tsp

How To Make Palak Khichdi

1. Heat the ghee in a kadai.
   1. Sauté cumin, cardamom, cinnamon, bay leaf and dried red chilli in the kadai.
2. Add the onions and sauté until they turn slightly golden.
3. Add the ginger garlic paste and green chilli and sauté.
4. Add the tomato and sauté them until the tomatoes turn soft and mushy.
5. Add the palak puree and cook for 5 minutes or until the palak changes color.
6. Add the pressure-cooked rice and moong dal.
7. Add 1 cup of water and 1 tsp salt.
   1. Simmer and boil for 5 minutes or until the khichdi absorbs the palak flavor.
8. Serve hot and enjoy!

Trivia

Spinach is a member of the goose foot family.